Best Chicken Fajitas

 

Marinade Ingredients

4 Tbsp oil of choice

4 Tbsp lemon juice

2 tsp salt

1 Tbsp chili powder

1 tsp cumin

1 tsp oregano

Fajita Ingredients

1 bell pepper, sliced

1 onion, sliced

2 1/2 lbs chicken thighs, cut into strips

Toppings

Corn or flour tortillas or make your own

Sour Cream

Guacamole

Mexican cheese, shredded

Directions

In a medium bowl mix together the marinade ingredients. Place the chicken strips into one gallon bag and the veggies into another gallon bag. Divide the marinade equally between bags. Squish well to cover every inch of chicken and veggies with the marinade. Set aside in the fridge for at least 30 min and up to 4 hours. About 15 minutes before the meal, preheat a cast iron pan on high heat with 1 Tbsp of oil. While it's preheating strain the veggies so they don't have any excess liquid on them. Once the pan is nice and hot pour the veggies into it and let them get that beautiful brown outside from the hot cast iron. Stir occasionally until they are as dark as you like and then remove them to a bowl. Wipe out the pan carefully if needed and then add 1 more Tbsp of oil. Add the chicken with the marinade and cover with a lid. Lower the heat to medium or medium low and cook until the internal temperature reaches 160°F. Add the veggies back into the pan and serve immediately. Assemble the toppings with the chicken mixture on tortillas. Enjoy!